Wicked Bloody Mary Shrimp Salad

Light and full of protein, this Wicked Bloody Mary Shrimp Salad with Wicked Okra packs a punch and will have you coming back for more!

Ingredients:

Bloody Mary Vinaigrette

• 1/2 cup spicy Bloody Mary mix
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp prepared horseradish
• 1 tsp freshly ground black pepper
• 1 tsp hot sauce
• 3/4 tsp celery salt
• 1/2 tsp Worcestershire sauce

Quick Pickled Shrimp

• 1 lemon, thinly sliced
• 1/3 cup thinly sliced red onion
• 1/4 cup olive oil
• 3 tbsp Wickles Pickles Juice
• 2 tsp. chopped fresh dill
• 2 tbsp chopped fresh flat-leaf parsley
• 1 1/4 tsp Creole seasoning
• 1 garlic clove, minced
• 1 pound peeled, medium-size cooked shrimp
• table salt and freshly ground black pepper to taste

Salad

• 3 pounds assorted tomatoes, sliced
• 1/3 cup diagonally sliced celery
• Bloody Mary Vinaigrette
• Quick Pickled Shrimp
• 1/2 cup firmly packed celery leaves
• Wicked Okra

Garnishes: chilled dilly beans, lemon slices, fresh flat-leaf parsley

Directions:

Bloody Mary Vinaigrette

1. Whisk together Bloody Mary mix, olive oil, lemon juice, horseradish, pepper, hot sauce, celery salt, and Worcestershire sauce.

Quick Pickled Shrimp

1. Stir together lemon slices, onion, olive oil, Wickles Pickles juice, dill, parsley, Creole seasoning, and garlic in a large bowl; transfer to a zip-top plastic freezer bag.
2. Add shrimp, turning to coat. Seal and chill 2 to 6 hours.
3. Remove shrimp, discarding marinade.
4. Sprinkle shrimp with table salt and freshly ground black pepper to taste.

Salad

1. Arrange tomatoes and sliced celery on a large chilled platter.
2. Sprinkle with table salt and black pepper to taste.
3. Drizzle with desired amount of Bloody Mary Vinaigrette.
4. Spoon Quick Pickled Shrimp over tomatoes.
5. Top with celery leaves and Wicked Okra
6. Serve immediately with remaining vinaigrette.